Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure your cookies don’t stick.
In a food processor, combine the drained and rinsed black beans with melted coconut oil, maple syrup (or agave), and vanilla extract. Blend until smooth and creamy. This will be your wet mixture.
In a mixing bowl, whisk together the cocoa powder, coarse sea salt, cayenne pepper, chia seeds (or flax seeds), and a bit of additional chocolate if you like it extra indulgent.
Pour the black bean mixture into the bowl with the dry ingredients. Stir until everything is well combined. Make sure there are no dry patches and that the mixture looks uniform.
Gently fold in the chopped vegan dark chocolate, distributing it evenly throughout the dough.
Using a tablespoon or cookie scoop, drop dough balls onto the prepared baking sheet, leaving space between each cookie. Sprinkle a little coarse sea salt on top for that extra touch.
Place the baking sheet in the oven and bake for 10-12 minutes, or until the edges are set but the centers are still soft. They will firm up as they cool.
Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your warm, fudgy Double Chocolate Black Bean Cookies!
